Homemade Vegan Caramel Sauce

Have you ever had a caramel latte or a caramel macchiato from Starbucks? Well that’s where this idea was born. It started with a pregnant lady’s cravings while standing in a Starbucks line with swollen feet in mid June.

Pregnancy Cravings:

While I was pregnant I craved 3 things:

Deli meat sandwiches,Margaritas, and Coconut Caramel Macchiatos.

Of course, all the things you’re supposed to avoid while pregnant. But now that i’m no longer pregnant, I’ve created my own vegan caramel sauce. I brew my own coffee, add my Easy Vegan and Sugar Free Creamer and top it off with a drizzle of this caramel sauce. Seriously, can’t beat it!

Here I am, 36 weeks pregnant 🙂

Better ingredients:

What I love most about this recipe is the quality of ingredients that are used. Instead of refined white sugar I’ve used coconut sugar, pure maple syrup and sweetened condensed coconut milk. Coconut sugar and maple sugar still contain some nutrients and fiber making them better options when choosing a sweetener. Keep in mind that store bought sweetened condensed coconut milk does contain cane sugar, but if you make your own with my Homemade Sweetened Condensed Coconut Milk recipe, even that can be refined sugar free!

P.S. This recipe also calls for coconut oil, but grass-fed butter works just as well for a non-vegan version.

A couple notes about storage:

After the caramel cools I like to store it in a BPA free squirt bottle so I can drizzle it on my coffee in the morning.

Since coconut oil solidifies when cold, this should be stored countertop and not in the refrigerator. Otherwise the sauce wont be able to squeeze out nicely as shown above. This should last several weeks countertop, no problem.